Total Time
40mins
Prep 25 mins
Cook 15 mins

I modified a popular Taco Pie recipe to reduce the amount of fat in the final product. This is still very tasty and very easy to make. Enjoy!

Ingredients Nutrition

  • 1 lb 93% lean ground beef
  • 8 ounces reduced-fat crescent rolls, Pillsbury
  • 1 14 ounces taco seasoning
  • 34 cup chunky salsa
  • 14 cup onion, chopped
  • 34 cup KRAFT 2% Milk Shredded Cheddar Cheese
  • 1 cup lettuce, shredded
  • 1 cup diced tomato
  • 34 cup nonfat sour cream

Directions

  1. Preheat oven to 375 degrees.
  2. Separate crescent roll into 8 triangles, then form a pie shell into a 9 or 10 inch non-greased, oven safe pie dish.
  3. In a 10 inch skillet, cook the ground beef and onions over medium heat until thoroughly cooked, about 8 - 10 minutes. Drain any excess grease and return to the skillet.
  4. Add the taco seasoning packet and the salsa, mixing well until combined. Simmer for 6 minutes, stirring occasionally.
  5. Fill the pie crust with the beef mixture and top with the shredded cheese.
  6. Bake for 15 minutes or until pie crust is a golden brown and the cheese has melted.
  7. Let the pie rest for 5 minutes before serving, adding sour cream, shredded lettuce and diced tomato, if desired.